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Orangettes: French Candied Orange Peels


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Rate this recipe 4.6/5 (11 Votes)


  • 6 Navel Oranges
  • 4 1/2 cups Water
  • 1 1/2 cups Sugar
  • Dark Chocolate


Servings 8
Preparation time 30mins
Cooking time 75mins
Adapted from


Step 1

1. Wash and dry the oranges.

2. Cut off tops and bottoms, just enough to reveal the meat of the fruit.

3. Make cuts top-to-bottom every 1.5 or so inches, cutting only the skin and pith.

4. Peel off the skins by gently sliding a thumb underneath between the meat and pith.

5. Place the skin flat on a cutting surface.

6. Cut the skins in 1/4" thick slices.

7. Over medium heat, place the orange peels and just enough water to cover.

8. Bring the water to a boil.

9. Drain the pot, then repeat steps 7 and 8 two more times for a total of 3 boils. Drain and set aside.

10. Over medium-high heat, place a pot with the water and sugar.

11. Stir until sugar has dissolved.

12. Bring to a simmer and reduce heat.

13. Add peels and cook for 45 minutes on a gentle simmer.

14. Drain peels and toss in sugar. Dry on a wire rack for a couple of hours.

15. Once dry, melt chocolate and dip orange peels in the chocolate half-way. Let harden, then consume!

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